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Kitchen Cabinet Cookies

  • Author: closeenoughcook
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Approx. 18 cookies (depending on cookie size)

Description

A dough with enough strength and rise to stand up to whatever you want to throw in but chewy and tender enough to please any true cookie lover.  With a multitude of both sweet and salty mix-ins these cookies are tasty and substantial enough to be a meal.  I may or may not have eaten one the other day for breakfast.  . .  But isn’t that one of the few great things about being an adult? Being able to eat whatever you want, whenever you want.  That may be why I can never lose those last ten pounds . . .


Scale

Ingredients

1 cup cold unsalted butter, cubed

1 cup brown sugar

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

1.5 cups cake flour

1.5 cups all-purpose flour

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup semi sweet chocolate chips

1/2 cup M&Ms

3/4 cup white chocolate chips

3/4 cup dried cranberries

3/4 cup nuts*

3/4 cup pretzels, broken into small pieces


Instructions

  1. Preheat oven to 410 degrees
  2. With a stand or hand-held mixer cream together cold cubed butter with both sugars and vanilla extract for approx. 4 minutes or until light and fluffy.
  3. Add eggs one at a time, mixing after each.
  4. Sift together flour, cornstarch, baking soda, and salt.
  5. Add flour mixture in about 1/3 at a time and mix just until combined to avoid overmixing.
  6. By hand stir in remaining ingredients.
  7. Using a cookie scoop or by hand make large balls of the dough and place on cookie sheet covered with parchment paper being careful to leave a couple inches between each cookie.
  8. Bake for 9-11 minutes or until golden brown on top.


Notes

* I used lightly salted mixed nuts, but use whatever nut tickles your fancy.  Or if allergies are a problem, go nutless.

** Again if you like other mix-ins better, feel free to switch them around.  The world is your cookie!